The only time-consuming part is grating the potatoes, the rest is easy as you can marinate the chicken the night before.
The rosti can also be served with an egg with ham as a meal.
So a rather versatile recipe
What you need:
600g chicken breast fillet, cut into strips1 tbsp lemon grass, remove the outer layer and only want the young part, chopped2 tbsp lime juice1 tsp salt1½ tbsp oil2 clove garlic, minced1 tbsp grated fresh ginger2 tsp sweet chilli sauce2 spring onion, chopped1 tsp pepper
1 lime, cut into 6 wedges
Rosti
600g potatoes3 tbsp plain flour1 egg, lightly beaten1 tsp salt
Method:
Remove excess fats and sinew from the chicken. Mix in lemongrass, lime juice, salt, pepper, oil, garlic, ginger, sweet chilli sauce and spring onion. Mix well, cling wrap and chill overnight.
Grate the potatoes, and squeeze out as much water as possible. Mix with the plain flour and egg. Season with salt.
Divide into 6 portions.
On a hot, lightly oiled pan, cook for 10 mins on each side or until golden. Flatten with a spatula so that you can achieve a more crispy texture.
Drain the chicken and reserve the marinade.
Add some oil to the pan and cook the chicken for 3 mins on each side or until golden brown. Brush with the reserved marinade while cooking.
Serve with rosti and a squeeze of lime juice.
Enjoy!
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